PT1H
This pigeon recipe from Igles Corelli is inspired by its first incarnation, served by the chef at the Trigabolo restaurant which closed its doors to diners in 1994. The gamey flavour of the pigeon breast is balanced by crisp vegetables and sweet balsamic vinegar – look for tradizionale or DOC (denominazione di origine controllata –controlled designation of origin) on the label for an authentic Italian flavour.
'Trigabolo 1994' – pigeon breast salad with crispy vegetables, candied orange and balsamic vinegar